Rainbow No Bake Mini Cheesecakes Recipe
10 sheets graham crackers
5 1/2 tablespoons/78.89g unsalted butter, melted
1 tablespoon/15 ml sugar
8 ounce/225g package cream cheese, room temperature
1/2 cup plus 2 tablespoons/155ml sweetened condensed milk
2 tablespoons/30ml lemon juice
1/2 teaspoon pure vanilla extract
Put graham crackers into a food processor and pulse into crumbs. With the blade running add the sugar and melted butter. Process for 20-30 seconds. Remove the graham cracker from the processor. Divide the crumb evenly into ramekins, pressing part way up the sides. Place the ramekins in the freezer 10 minutes to set.
Using an electric mixer set at medium-high speed or food processor, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. Divide evenly into 6 containers. Add your colours red, orange (3 parts red 1 part yellow), yellow, green, blue, violet (2 parts red 1 part blue) starting with red pour the into the center of the pie plate, then orange etc., the colours will move out almost magically to the sides as each one is poured. Place in the refrigerator for 2-3 hours.
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